Instructions

Make the Topping: In a large bowl, combine the flour, 1 tablespoon of the sugar, baking powder, cinnamon, salt, and cardamom.

Work in the butter with your fingers or a pastry blender until the mixture resembles a coarse meal but still has some larger chunks of butter.

Pour in the cream and squeeze the dough through your hands until the dough barely holds together. Knead the ball of dough, in the bowl, 5 to 10 times until the flour is absorbed but the dough is very shaggy, not smooth.

Cover the bowl tightly with plastic wrap and refrigerate for 1 hour.

In a small bowl, mix the remaining 1 tablespoon of sugar and a pinch of cinnamon. Set aside.

Preheat the oven to 375°F.

Make the filling: In a 9 x 13-inch baking dish, toss together the peaches, blueberries, and butter.

In a small bowl, combine sugar, flour, and cinnamon. Sprinkle the flour mixture on the fruit. Stir to coat the fruit evenly.

Bake the fruit, uncovered, for 20 minutes. Carefully, remove the pan from the oven and stir the fruit until well coated with the sauce.

Divide the dough into 12 equal pieces. Roll each piece into a round and place on the fruit, leaving 1 inch around each biscuit.

Dust the top of the dough with reserved cinnamon sugar.

Bake for 20 minutes, until the peaches are soft and the topping has lightly browned.

Place the dish on a wire rack to cool for 20 minutes before serving. Store in an airtight container for up to 4 days. Serve at room temperature.